Hearty Oven Beef Stew

Whether you live where it’s cold or hot, when fall arrives soups and stews become irresistible.  One of our favorites this fall is Hearty Oven Beef Stew, and it’s seriously the best beef stew I’ve ever had.  It’s thick with chunks of meat and vegetables, with a rich, delicious flavor. It’s  a simple, rustic stew that doesn’t disappoint.

Hearty Oven Beef Stew | oldsaltfarm.com

It only takes a few minutes in the morning to cut the veggies and put it in the oven.  It’s SO easy to put together, then roasts all day in the oven, creating the most decadent aroma.  I have to admit, I look forward to that aroma just about as much as the actual stew!  You can also serve it over rice if you have some leftover, and it also extends the meal if you need to. Stew meat can be so expensive, so you can bulk it with more potatoes and vegetables too.

I got this recipe years ago from a good friend–someone whose cooking skills I revere.  She is definitely one of the best cooks I’ve ever known, so be sure this is coming from a very good source.  :)

Hearty Oven Beef Stew | oldsaltfarm.com

Seriously good. Serve it with crusty bread or yummy rolls, and you’ve got a perfectly fall dinner.

Hearty Oven Beef Stew

Simply Kierste
Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins
Course Soup/Stew

Ingredients
  

  • 2 lb. stewing beef or chuck roast cut into pieces
  • 1 c. celery chopped about 1 inch
  • 3 medium onions cut into 3/4 inch slices
  • 6 carrots quartered
  • 6 potatoes cut into large pieces (I use a bag of small potatoes, cut into halves)
  • 1 c. V-8 or tomato juice
  • 1 slice bread broken into pieces
  • 3 T. Minute Tapicoa
  • Salt & Pepper generous
  • 1 T. sugar

Instructions
 

  • Mix all together in a very large oven-safe pot or glass baking dish. If I use a glass baking dish, I like it with foil and spray with cooking spray firsBake at 250 degrees for 4 1/2-5 hours. Enjoy!
  • P.S. The person that I got the recipe from mentioned that you can also do it in the crockpot, but that the oven method tastes better. I've never made it in the crockpot, but you could certainly try it if you want to!

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11 Comments

  1. Yum! I could use this as my lunch right now. I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays :D Hope to see you there at City of Creative Dreams Link Party.

  2. Hi Kierste!!!

    Making this for the missionaries tonight. Am I putting the lid on my oven proof pot?

    1. Hi, Therese! I’m so sorry it took me so long to get back to you! I’ve been without internet, and couldn’t answer until now. Yes, it does need to be covered. I hope it turned out okay! I’m going to update the recipe now–I don’t know how I left that out! xoxo

  3. Does the stew need to be covered when it is baking in the oven? I have a batch in the oven right now for dinner! It smells heavenly. Thank you for yet another wonderful recipe!

    1. Hi, there! Yes, it does need to be covered while it’s baking. Enjoy–I can’t wait to hear how you like it!!! xoxo

    1. Hi, Tammy! This serves my family of 8, with leftovers. My kids are mostly little, but do have good appetites. Hope that helps! xoxo

  4. Is there a good substitute for the tapioca? I’d like to make this for supper, but don’t have time to run to the store today… :-)

    1. Hi, Julane–I’m just seeing this! I’ve never tried anything in place of the tapioca. It’s used as a thickener, so perhaps a different thickener? If you try something and it works, let me know!! xo

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